A culinary online center dedicated to promoting the importance and the joy of American home cooking with an emphasis on local products and talent, celebrating the unique spirit and energy of the new food world ethos, especially in Vermont.

amuse bouche

I love quotes that add meaning to my life. Here are a few to live by:

We can dramatically increase global food availability and environmental sustainability by using more of our crops to feed people directly and less to fatten livestock.â€”Jonathan A. Foley, director of the Institute on the Environment, U of MN

Cooking is at once childâ€™s play and adult joy. And cooking done with care is an act of love.â€”Craig Claiborne

People who eat according to the rules of a traditional food culture are generally healthier than those of us eating a modern Western diet of processed food.â€”Michael Pollan

Soooo Many Momos

Corrie Austin is new to Vermont and new to the excitement and challenge of the Vermont food world. Sheâ€™s jumped in with both feet, a transplant from another great food region, Portland, Oregon.

After a disappointing experience with food-truck momos, some peers at work decided we should make our own! Â For those of you wondering “what the heck is a momo,” watch thisÂ video.Â Reminiscent of Japanese Gyoza, the Momo is the dumpling of Tibet, Nepal, and Northern India.

Before this experience, many in our group did not know what a momo was, let alone how to make one. Â However, with the guidance of our Nepalese-native colleague, we made batch after batch of (mostly) beautiful and delicious momos. Â We made plenty to bring to the office the next morning and show off our mad momo-making skills. Â Enjoying the way the word feels in your mouth, we tossed around phrases like: “How many momos have you eaten?” and “Let’s make more momos” and “More momos, please!”

Our patient teacher, Anup

How to Make Momos:

Momos:

1 1/2 lb Ground pork (or chicken or turkey)

A generous handful of freshly chopped cilantro

1 Finely chopped yellow onion

3-4 Garlic cloves

1 Finely chopped scallion

Salt & pepper to taste

Round wonton wrappers

Momo Sauce:

2 1/2 C. fresh cilantro

1 Tbsp lemon juice

1 Tbsp toasted sesame seeds

1/4 tsp cayenne pepper

8 Trimmed scallions

Salt & pepper to taste

Method:

Please note: you will need a steamer basket. Â We were lucky enough to have a steaming tower, allowing us to steam momos in large batches. Â If you have a single steam basket, the method is the same, but you will be momo-makingÂ in much smaller batches.Â Fill the base of your steamer or pot with water and set on the stove to boil. Â Each batch steams for 20 minutes, so be sure to have plenty of water in your pot.

Add all the momo ingredients except the wrappers into a large bowl and mix well. Â I find hand-mixing is the best method, or use your kitchen-aide mixer to be sure you get all the ingredients fully integrated. Â Fill a bowl with water and keep it within reach of your workspace. Â Separate the wrappers and lay them out on a sheet pan, tinfoil, or wax paper. Â Once you get wrapping, you will be glad to not use your sticky fingers to pull a fresh wonton wrapper off the stack. Â Place a wrapper in the palm of your hand and add a spoonful of momo filling to the center of your wrapper. Â Be careful not to add too much filling, as you will have a difficult time wrapping your momo.

Wet your fingers and rub them around the outside 1/2 inch of your wrapper. Â Start by pinching the edge of the wrapper together. Â The water should help your wrapper stick; add more water if necessary. Â Keeping one edge of the wrapper flat, gently scallop the other edge of the wrapper by folding it on top of itself in 1/4″-1/2″ folds. Â Continue scalloping the edge until you have a completely sealedÂ dumpling. Â Rub the basket of your steamer with oil, and arrange your momos in a single layer. Â Place on the stove to steam for 20 minutes.

Corrie Austin is new to Vermont and new to the excitement and challenge of the Vermont food world. Sheâ€™s jumped in with both feet, a transplant from another great food region, Portland, Oregon.

After a disappointing experience with food-truck momos, some peers at work decided we should make our own! Â For those of you wondering "what the heck is a momo," watch thisÂ video.Â Reminiscent of Japanese Gyoza, the Momo is the dumpling of Tibet, Nepal, and Northern India.
Before this experience, many in our group did not know what a momo was, let alone how to make one. Â However, with the guidance of our Nepalese-native colleague, we made batch after batch of (mostly) beautiful and delicious momos. Â We made plenty to bring to the office the next morning and show off our mad momo-making skills. Â Enjoying the way the word feels in your mouth, we tossed around phrases like: "How many momos have you eaten?" and "Let's make more momos" and "More momos, please!"
[caption id="attachment_4450" align="aligncenter" width="520"] Our patient teacher, Anup[/caption]

How to Make Momos:

Momos:
1 1/2 lb Ground pork (or chicken or turkey)
A generous handful of freshly chopped cilantro
1 Finely chopped yellow onion
3-4 Garlic cloves
1 Finely chopped scallion
Salt & pepper to taste
Round wonton wrappers
Momo Sauce:
2 1/2 C. fresh cilantro
1 Tbsp lemon juice
1 Tbsp toasted sesame seeds
1/4 tsp cayenne pepper
8 Trimmed scallions
Salt & pepper to taste
Method:
Please note: you will need a steamer basket. Â We were lucky enough to have a steaming tower, allowing us to steam momos in large batches. Â If you have a single steam basket, the method is the same, but you will be momo-makingÂ in much smaller batches.Â Fill the base of your steamer or pot with water and set on the stove to boil. Â Each batch steams for 20 minutes, so be sure to have plenty of water in your pot.
Add all the momo ingredients except the wrappers into a large bowl and mix well. Â I find hand-mixing is the best method, or use your kitchen-aide mixer to be sure you get all the ingredients fully integrated. Â Fill a bowl with water and keep it within reach of your workspace. Â Separate the wrappers and lay them out on a sheet pan, tinfoil, or wax paper. Â Once you get wrapping, you will be glad to not use your sticky fingers to pull a fresh wonton wrapper off the stack. Â Place a wrapper in the palm of your hand and add a spoonful of momo filling to the center of your wrapper. Â Be careful not to add too much filling, as you will have a difficult time wrapping your momo.
[video width="1080" height="1080" mp4="http://inthekitchenwithbronwyn.com/wp-content/uploads/Momo-Wrapping.mp4"][/video]
Wet your fingers and rub them around the outside 1/2 inch of your wrapper. Â Start by pinching the edge of the wrapper together. Â The water should help your wrapper stick; add more water if necessary. Â Keeping one edge of the wrapper flat, gently scallop the other edge of the wrapper by folding it on top of itself in 1/4"-1/2" folds. Â Continue scalloping the edge until you have a completely sealedÂ dumpling. Â Rub the basket of your steamer with oil, and arrange your momos in a single layer. Â Place on the stove to steam for 20 minutes.
[video width="1080" height="1080" mp4="http://inthekitchenwithbronwyn.com/wp-content/uploads/Presentation1.mp4"][/video]
While your momos are steaming, place all the sauce ingredients in a blender or food processor, adding salt and pepper to taste. Â If you are feeling creative, add a tomato or two!
Serve momos fresh out of the steamer and top with momo sauce. Â Makes 24-30 momos.
Mmm-MOMOS!

Corrie Austin is new to Vermont and new to the excitement and challenge of the Vermont food world. Sheâ€™s jumped in with both feet, a transplant from another great food region, Portland, Oregon.

After a disappointing experience with food-truck momos, some peers at work decided we should make our own! Â For those of you wondering "what the heck is a momo," watch thisÂ video.Â Reminiscent of Japanese Gyoza, the Momo is the dumpling of Tibet, Nepal, and Northern India.
Before this experience, many in our group did not know what a momo was, let alone how to make one. Â However, with the guidance of our Nepalese-native colleague, we made batch after batch of (mostly) beautiful and delicious momos. Â We made plenty to bring to the office the next morning and show off our mad momo-making skills. Â Enjoying the way the word feels in your mouth, we tossed around phrases like: "How many momos have you eaten?" and "Let's make more momos" and "More momos, please!"
[caption id="attachment_4450" align="aligncenter" width="520"] Our patient teacher, Anup[/caption]

How to Make Momos:

Momos:
1 1/2 lb Ground pork (or chicken or turkey)
A generous handful of freshly chopped cilantro
1 Finely chopped yellow onion
3-4 Garlic cloves
1 Finely chopped scallion
Salt & pepper to taste
Round wonton wrappers
Momo Sauce:
2 1/2 C. fresh cilantro
1 Tbsp lemon juice
1 Tbsp toasted sesame seeds
1/4 tsp cayenne pepper
8 Trimmed scallions
Salt & pepper to taste
Method:
Please note: you will need a steamer basket. Â We were lucky enough to have a steaming tower, allowing us to steam momos in large batches. Â If you have a single steam basket, the method is the same, but you will be momo-makingÂ in much smaller batches.Â Fill the base of your steamer or pot with water and set on the stove to boil. Â Each batch steams for 20 minutes, so be sure to have plenty of water in your pot.
Add all the momo ingredients except the wrappers into a large bowl and mix well. Â I find hand-mixing is the best method, or use your kitchen-aide mixer to be sure you get all the ingredients fully integrated. Â Fill a bowl with water and keep it within reach of your workspace. Â Separate the wrappers and lay them out on a sheet pan, tinfoil, or wax paper. Â Once you get wrapping, you will be glad to not use your sticky fingers to pull a fresh wonton wrapper off the stack. Â Place a wrapper in the palm of your hand and add a spoonful of momo filling to the center of your wrapper. Â Be careful not to add too much filling, as you will have a difficult time wrapping your momo.
[video width="1080" height="1080" mp4="http://inthekitchenwithbronwyn.com/wp-content/uploads/Momo-Wrapping.mp4"][/video]
Wet your fingers and rub them around the outside 1/2 inch of your wrapper. Â Start by pinching the edge of the wrapper together. Â The water should help your wrapper stick; add more water if necessary. Â Keeping one edge of the wrapper flat, gently scallop the other edge of the wrapper by folding it on top of itself in 1/4"-1/2" folds. Â Continue scalloping the edge until you have a completely sealedÂ dumpling. Â Rub the basket of your steamer with oil, and arrange your momos in a single layer. Â Place on the stove to steam for 20 minutes.
[video width="1080" height="1080" mp4="http://inthekitchenwithbronwyn.com/wp-content/uploads/Presentation1.mp4"][/video]
While your momos are steaming, place all the sauce ingredients in a blender or food processor, adding salt and pepper to taste. Â If you are feeling creative, add a tomato or two!
Serve momos fresh out of the steamer and top with momo sauce. Â Makes 24-30 momos.
Mmm-MOMOS!

Corrie Austin is new to Vermont and new to the excitement and challenge of the Vermont food world. Sheâ€™s jumped in with both feet, a transplant from another great food region, Portland, Oregon.

After a disappointing experience with food-truck momos, some peers at work decided we should make our own! Â For those of you wondering "what the heck is a momo," watch thisÂ video.Â Reminiscent of Japanese Gyoza, the Momo is the dumpling of Tibet, Nepal, and Northern India.
Before this experience, many in our group did not know what a momo was, let alone how to make one. Â However, with the guidance of our Nepalese-native colleague, we made batch after batch of (mostly) beautiful and delicious momos. Â We made plenty to bring to the office the next morning and show off our mad momo-making skills. Â Enjoying the way the word feels in your mouth, we tossed around phrases like: "How many momos have you eaten?" and "Let's make more momos" and "More momos, please!"
[caption id="attachment_4450" align="aligncenter" width="520"] Our patient teacher, Anup[/caption]

How to Make Momos:

Momos:
1 1/2 lb Ground pork (or chicken or turkey)
A generous handful of freshly chopped cilantro
1 Finely chopped yellow onion
3-4 Garlic cloves
1 Finely chopped scallion
Salt & pepper to taste
Round wonton wrappers
Momo Sauce:
2 1/2 C. fresh cilantro
1 Tbsp lemon juice
1 Tbsp toasted sesame seeds
1/4 tsp cayenne pepper
8 Trimmed scallions
Salt & pepper to taste
Method:
Please note: you will need a steamer basket. Â We were lucky enough to have a steaming tower, allowing us to steam momos in large batches. Â If you have a single steam basket, the method is the same, but you will be momo-makingÂ in much smaller batches.Â Fill the base of your steamer or pot with water and set on the stove to boil. Â Each batch steams for 20 minutes, so be sure to have plenty of water in your pot.
Add all the momo ingredients except the wrappers into a large bowl and mix well. Â I find hand-mixing is the best method, or use your kitchen-aide mixer to be sure you get all the ingredients fully integrated. Â Fill a bowl with water and keep it within reach of your workspace. Â Separate the wrappers and lay them out on a sheet pan, tinfoil, or wax paper. Â Once you get wrapping, you will be glad to not use your sticky fingers to pull a fresh wonton wrapper off the stack. Â Place a wrapper in the palm of your hand and add a spoonful of momo filling to the center of your wrapper. Â Be careful not to add too much filling, as you will have a difficult time wrapping your momo.
[video width="1080" height="1080" mp4="http://inthekitchenwithbronwyn.com/wp-content/uploads/Momo-Wrapping.mp4"][/video]
Wet your fingers and rub them around the outside 1/2 inch of your wrapper. Â Start by pinching the edge of the wrapper together. Â The water should help your wrapper stick; add more water if necessary. Â Keeping one edge of the wrapper flat, gently scallop the other edge of the wrapper by folding it on top of itself in 1/4"-1/2" folds. Â Continue scalloping the edge until you have a completely sealedÂ dumpling. Â Rub the basket of your steamer with oil, and arrange your momos in a single layer. Â Place on the stove to steam for 20 minutes.
[video width="1080" height="1080" mp4="http://inthekitchenwithbronwyn.com/wp-content/uploads/Presentation1.mp4"][/video]
While your momos are steaming, place all the sauce ingredients in a blender or food processor, adding salt and pepper to taste. Â If you are feeling creative, add a tomato or two!
Serve momos fresh out of the steamer and top with momo sauce. Â Makes 24-30 momos.
Mmm-MOMOS!